from Newfoundland’s Best Breakfasts and Brunch Provided by Seaglass Bed & Breakfast and Studio of New Perlican, Newfoundland. While none of the early settlers to Newfoundland and Labrador were likely from Greece, this recipe from Karen and her husband, Michael, reflects their love of travel and of food and flavours from different countries. This B&B […]
Greek Feta, Tomato & Olive Frittata Read More »
from Little Critics Cookbook Contributed by Suzanne Barr: “This is my go-to for the whole family when I don’t have a lot of time but still want to serve something substantial, and it is the epitome of comfort food. As a chef and mother, I try to tweak hearty classics to make them healthier without
Cauliflower Cheese Bake Read More »
from Natalie MacMaster Ingredients Dough: ¼ cup warm water 2 ½ teaspoons active dry yeast 1 teaspoon white sugar ¾ cup milk, warmed 2 tablespoons butter 1 large egg 3 tablespoons white sugar 1 teaspoon salt ½ teaspoon vanilla extract 3 ½ cups all-purpose flour Coating: 1 ½ cups brown sugar 1 ½ teaspoons ground cinnamon ½ cup butter, melted Directions Combine water, yeast and sugar together in a bowl and set aside to rise, about 15 minutes. In a small
Homemade Monkey Bread Read More »
from Sweet Potato Mania Are you one of those people who only eat sauerkraut in a Reuben sandwich or on a hot dog? World-renowned for its full-bodied flavour, plain sauerkraut can be transformed into a wonderfully satisfying comfort food dish. Besides having lots of flavour, fermented foods such as sauerkraut contains probiotics that help keep
Sauerkraut with Bacon, Smoked Pork Hock & Sausages Read More »
from Prana Pad Thai is a super-flavourful traditional Thai dish. It’s easy to prepare and makes a satisfying and filling meal that’ll please the whole family! For an absolutely delicious meal, serve with crunchy cashews, fresh cilantro and a wedge of lime. Servings: 4 Prep Time: 30 minutes Cook Time: 15 minutes Ingredients: Pad Thai
Vegan Pad Thai with Tofu and Cashews Read More »
from The Next Supper This salad is something I made on a weekly basis, with either cucumbers or cabbale. The southeast Asian elements of this salad — lime juice, fish sauce, sugar, chili — are so universally appealing that I have happily made variations using raw broccoli, chicken, fish and so on. I’ve omitted the traditional
Tam Tang Kwa (Cucumber Salad) Read More »
from Cook More Waste Less I had been meaning to try stuffed avocados for some time – since half an avocado with a squeeze of lemon and a sprinkle of salt and pepper is my quick go-to snack—so I always have a half left over! It wasn’t until I demolished them in a little bar
Avocado Boats with Turmeric Aioli Read More »
from Recipes and Reciprocity When asked how krayasat was made, women spoke casually about dry roasting ingredients and mixing them together in large pans. The dry ingredients included peanuts, glutinous rice, popped new rice, coconut, and sesame seeds. After mixing them together, they added either a can of sweetened condensed milk or a mixture of
from Tunes and Wooden Spoons From my dear late friend, Ethel Chisholm Bowl # 1 4 eggs 2 cups sugar 1 ¼ cup vegetable oil 1 can pumpkin pie filling (540 ml) Beat with electric beater until well combined. Set aside. Bowl # 2 3 cups flour 3 tsp. cinnamon 1 tsp. allspice 1 tsp.
Ethel’s Pumpkin Loaf Read More »
from The Anime Chef Cookbook ANIME ★ SCHOOL BABYSITTERS SEASON 1 | EPISODE 2 When Ryuu takes the toddlers from the daycare on a field trip to the zoo, they enjoy a bento. Bentos (lunch boxes) are common in Japan and can be comprised of lots of different foods for adults and children. The bento
